Coconut Rooibos Lavender Lemonade
- For the Lavender Simple Syrup
- 2 tsp dried lavender
- 1 cup of water
- 1 cup of sugar
- For the tea lemonade
- 1 tsp Mosi Rooibos Lavender loose leaf tea
- 1 can of Thai coconut milk
- 1 can of frozen lemonade concentrate (thawed)
- 2 cups of water
- 1 lemon (to squeeze)
- 1/2 tsp purple food coloring (if desired)
- garnish with slice of lemon
Tools + Equipment
- Mosi All-in-One infuser to combine all the ingredients easily
- Measuring spoons
- Measuring cup
STEP 1: Fill the silicone sieve with Mosi Rooibos Lavender tea and secure it to the infuser lid.
STEP 2: Pour water (about 185 degrees which has small boiling bubbles) into your infuser through the spout.
STEP 3: Attach the lid, switch up the lock, and flip the infuser upside down for 2-4 minutes. Flip over and let the tea sit for 15 minutes or until it is cooled off. Set aside.
STEP 4: In a sauce pan on the stove, combine all the ingredients for the simple syrup. Cook over medium high heat until the sugar has melted. Remove from the stove and allow it cool completely.
STEP 5: Add your steeped tea, ice cubes, coconut milk, lemonade concentrate, fresh lemon juice, and water to a gallon sized jug. Stir to combine.
STEP 6: Once the simple syrup has cooled, strain to remove the lavender leaves. Combine with tea lemonade mixture. Add in 2 drops of food coloring.
STEP 7: Taste test. If the lemonade is too sour, add more water or sugar to taste. Be sure to mix well before serving each time. Garnish with a slice of lemon if you desire. Enjoy!